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Mother's Speciality- Pudachi Vadi

Good Morning !!

Writing after a long time. After a friend's request for the recipe of Pudachi Vadi (Coriander Pastry). I had to ask mother for it and typed it.  While doing it, I went into childhood, when mother used to make them. On a Winter sunday morning Baba would get lots of coriander from the market. Then we sisters would spend time cleaning it. Aai would then get busy whole of the afternoon to get the masala ready, pastry preparation. Then in the eveining she will serve us the delicious pudachi vadi. 
Gone are those days now. Now I have to cook it myself and eat it. Probably its more fun, to cook and serve others. Here is the recipe for you. Hope you enjoy it too!!!

For the Masala:

1.     Need 2 bundles of Coriander (approximately 2 cups after cleaning, sorting and cutting).
2.     Fry the following individually in heated pan:
         Til (Seasame seeds)- ½ cup
         Dane (Peanuts)- ¾ cup
         Khaskhas (Poppy seeds)- ¼ cup
         Khobra (Grated coconut)- 1 cup
         Then grind them in mixer. Do not make a soft paste. Leave it a bit rough.
3.     Make paste of the following using a blender:
         Green Chilies- 5-6
         Garlic- 2-3
         Use half of this paste for masala and retain half for the pastry dove
4.      Grate 1 medium size onion.
5.      Heat 1 spoon of oil. Add little hinga (Asafoetida) and mohari (Rai/ Mustard).
          Then add half of the Garlic-Chilli paste and onion.
          Fry till onion turns light brown.
          Add Kaju or Charoli (Chironji) to this and fry for few minutes.
6.      Remove pot from heat and then add salt and chilli powder to taste.
7.      Then add the Til, Dane, khaskhas, khobra paste and Kothimbir (Coriander).
8.      Mix well and keep it to cool.

For the Pastry:
1.      Rava (Semolina) – 1 cup
         Besan (Gramflour)- ½ cup
         Chilli-Garlic paste kept from masala
         Salt to taste
         Tumeric + Hinga
         Heated Oil (Mohan)
         Mix all the above ingredients into dove and keep aside for 2-3 hours. It should be soft.
         Note: Check in between. If it seems dry, give a touch of water.
 2.    Mix 2 spoon garam masala in water to apply to the pastry before adding the Coriander masala.
3.     Make small ball from the pastry, roll out , apply the garam masala, and fill the Coriander masala   in  centre. Then fold the sides to form triangular pastry.
4.     Make 2-3 holes with toothpick in the sides and then deep fry.


Let me know how your Pudachi Vadi turned out!!! Enjoy!!!

Comments

  1. Akshaya BorkarApril 20, 2012 at 3:17 PM

    Interesting recipe namrata, never came across this before

    ReplyDelete
  2. NamrataApril 24, 2012 at 9:02 AM

    Thanks Akshaya! Its speciality from Vidarbha side. And one of my mother's too.

    ReplyDelete

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